Basfberry Jam
Ingredients
Directions
Cook the fruit
Bruise the raspberries gently with the back of a wooden spoon in a preserving pan.
Boil the raspberries over a brisk fire for 25 minutes, stirring frequently.
Add sugar and thicken
Add the sugar gradually, stirring until dissolved.
Boil the mixture quickly for 10 minutes, stirring constantly.
Remove any foam that forms on the surface.
Once thickened, remove from heat immediately to prevent setting.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Raspberries
- Provide the fruit, flavour and pectin-bearing pulp that give the jam its body.
- Granulated sugar
- Sweetens the jam and helps it set into a thick, spreadable gel.
The step that matters
Removing the jam from heat once thickened. Sugar and fruit pectin keep thickening as the jam cools, so overcooking makes it stiff and dull, and stopping too late can cause it to set too firmly. Timing the removal from heat prevents a hard, over-reduced texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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